Olive Fougasse

Jun 25, 2007

Use the best olives and olive oil you can find for this French-style flat bread. It is rolled into a rectangle to form traditional patterns like sunbursts and tree branches. Make Fougasse aux Herbes (Herbed Fougasse) by replacing the olives and salt with 1 tablespoon herbes de Provence.

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Cal/Serv:
175

Yields:
1
serving

Ingredients

2 1/2
c.
bread flour

1
tbsp.
instant active dry yeast

2
tsp.
sugar

1
tsp.
Salt

1/2
c.
milk

1/2
c.
spring water

1/4
extra-virgin olive oil

1
tbsp.
extra-virgin olive oil

c.
pitted and chopped Niçoise or kalamata olives

1
tsp.
flaked salt for sprinkling (optional)

Directions

Make the dough: In a food processor fitted with metal blade, pulse to combine flour, yeast, sugar, and salt. Add the milk, water, and 1/4 cup olive oil and process until the dough comes together to form a ball. Process for 45 more seconds and turn dough out onto a lightly floured work surface. Knead dough until smooth and elastic and form into a ball.

Proof the dough: Coat a large bowl with remaining tablespoon of olive oil and turn to coat all sides. Cover the bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size -- about 1 hour. Punch the dough down and turn it out onto a lightly floured work surface. Press the dough into a rectangle and sprinkle with olives. Fold each corner into the center to form an envelope and knead olives into the dough. Re-form into a ball, cover with the damp towel, and let rest for 15 minutes.

Form the loaves: Place a baking stone in the middle of the oven and preheat to 375 degrees F for 30 minutes (to thoroughly heat the stone). Divide the dough into two equal pieces. On a lightly floured surface, use a rolling pin to shape each half into an 8- by 10-inch rectangle. Place each rectangle on a parchment-lined baking sheet. Cut 6 to 8 slashes through the dough to form a pattern (e.g., a tree, starburst, or sun-flower). Open the slits by pulling them apart with your fingers, coat each top with 1 tablespoon of olive oil, and let rise -- 20 to 40 minutes. Dough will be puffy and spring back slowly when lightly pressed with a finger.

Bake the loaves: If using, sprinkle salt over each loaf and slide loaves (and the parchment underneath) onto the baking stone. Bake until golden brown -- 15 to 20 minutes. Cool on a rack. Serve at room temperature. Store in an airtight container.

[image id='2f27270d-fc45-459b-a42d-a92582e9357b' mediaId='3b568cc2-dcd9-484b-afac-b15b9ae677d2' loc='L'][/image]Use the best olives and olive oil you can find for this French-style flat bread. It is rolled into a rectangle to form traditional patterns like sunbursts and tree branches. Make Fougasse aux Herbes (Herbed Fougasse) by replacing the olives and salt with 1 tablespoon herbes de Provence.

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